Saisons are tough to do well in extract because it's hard to get a sufficiently fermentable wort without mashing low. If it were my batch, I'd bump up the sugar a bit more to compensate. Plus, I've never found the Belgian ale to give me the right character. If you're not concerned about brewing a Saison specifically, though, this looks like a nice BPA-ish recipe.

Yea this is a Saison/Blonde/Pale... Would like something Belgian but low gravity. Don't care too much about style. Just hope my process is OK to yield a decent beer. Adding sugar is an option...

In that case, the recipe looks great. The gypsum and lactic additions of course depend on your water profile, but assuming you've had luck with those additions with this color beer before you should be good to go!

You brewed it to what is my philosophy as well. Good flavor complexity without all that gravity. Something that tastes really good,but you can also drink a few of them. Say 4.8%-5.9%ABV. And isn't that the whole point most of the time?